Its been a while my darlings. What's new? Just a few items of interest in my circle since we last chatted...
I stopped running. I did get better, for those of you thinking about trying the little-by-little time increases, that method did help to finally run the half hour, but I never reached that runner's stride. ::Cue the runners of the world yelling, "it doesn't happen in 30 minutes, amateur.":: Well, 30 minutes of my lady humps bouncing everywhere, and I am done waiting for euphoria. We can check that off the bucket list anyway.
I started hot yoga. I love it. In early May I met the owner of a studio just down the street from my office. She had a gorgeous yoga body that any girl would want, and she was old enough to be my mother. I had to check it out. 90 minutes of yoga poses in a 105 degree room. I'm an Arizona native, I can handle that. I went to my first class and found I was more of a novice than I had planned. I had to sit down...a few times...lest I die. I went back again, same thing. I kept going back. Before I knew it, I didn't need to sit down anymore, and I was holding the poses a little bit longer, and a little bit stronger. I often talked with the owner after class; sometimes for 5 minutes, sometimes for an hour: about yoga, about life. She was so incredibly encouraging to me. She believed in my practice and made me feel at home in her studio, even among the 10-year yogis. Tragically, two months after I began yoga with her, she suffered a brain aneurysm and passed on. I was filled with grief though we had such a short time together. But I went back to class. We all did. The 10 year yogis and the brand new hatchlings. Gathering together in the room full of emotion and support and we did our practice--her practice. I immediately missed her voice leading us through the poses, encouraging us to push ourselves, to go further. Since her untimely passing, the other instructors have rallied together to keep her studio and her dream alive. I continue to go, and to love it there. We honor ourselves, each other, and her life's work while we practice. I have seen a tremendous change in my body. I feel a re-connection with myself and the people around me. The difference from one day to the next is so tiny it is hard to tell, but over a month or three, I have obtained such an appreciation for my own strength and what my body and mind are capable of. I wasn't built for running...but maybe I was built for yoga (aren't we all).
I discovered I have a wheat allergy. I don't know if it is gluten as a whole or just wheat, I have more research to do on that subject. But, gluten free foods are obviously safe from wheat, so it's a good place to start. I have fought the good fight with my skin for most of my life. It was recently suggested to me that wheat was the culprit. So I dropped it and voila, the welts that ever kissed my skin disappeared. This also means a big change to the way I approach food. The way I make it, the products I buy, and where I will eat. Wheat is in everything. If it comes in a box, there's probably wheat in it. Things you would never think of...sausage, soy sauce, flavoring on chips/nuts/sunflower seeds...it's endless. I've been playing a lot in the kitchen these past few weeks, trying to make wheat free versions of this and that. Some with fantastic outcomes, some that go straight in the trash. Ah, the joy of discovery. With that in mind, I would like to start sharing things on here that DO work wheat free--things I make, things I find. I'll also let you know what I don't like. I went on a certain popular gluten free recipe cite >that shall remain nameless< and followed a recipe for yellow cake to see how it turned out. YUCK. Let me just say...it is hard enough not eating pizza and bagels; people who don't eat wheat shouldn't be punished to a lifetime of gross food. I pledge to never do that to you. I've already found some great stuff that makes the wheat-free life totally doable. But, I also still enjoy making things with wheat in them, for the people I love, because the joy of cooking is not in the eating; it's the love that goes into making it, the sharing, and all those ooey gooey sentiments. So, I will post about both.
I went to Rocky Pointe! It was a great Memorial Day getaway with some girlfriends in the sand and sun. We stayed at Las Palomas Resort, which is part of a handful of high rises on the beach that come out of nowhere after a long drive in from the border. We sunbathed, took advantage of the swim-up bar, attended a free cookout, stopped by JJ's Cantina, walked the tide pools and relaxed. We didn't do much else, which was just right for a vacay.
My friend had a birthday party two weeks ago with the theme "I'm Glad I'm Not..." Naturally, I went as an Arizona State University Student. :)
I don't remember the last time a week has gone by where someone on Facebook wasn't getting engaged, posting wedding photos, or having babies. New beginnings everywhere I look. The latest I wasn't ready for: my first friend divorce. Am I old enough to have a divorced friend? I work at a Family Law firm, so divorce is a daily reality I deal with, but I suppose somehow I still have that hope that it won't be me or my friends or the people I care about. They will live happily ever after. But I've also learned, that sometimes happily ever after means doing something else, and closing the door on something that was good once upon a time. Some people come in to sign their final papers and cry, but some people come in and are reborn, given a new lease on life. I like to think even the people who are initially sad eventually get to that new lease on life place. New beginnings show up in different ways. Appropriately, I have had "Feelin Good" stuck in my head for a good week now.
Work has been busy busy. In this terrible economy, I'm one of the lucky ones: I have a job, where I get to use my brain, am encouraged to create, and am surrounded by an incredible group of people. Some of the things I come across are really unbelievable. I do often contemplate writing a collection of things I hear from clients, maybe call it Memoirs of a Paralegal, just because I can't make this stuff up and crazy shit really does happen to everyday people. Maybe I'll share some thoughts on here until I can find a publisher willing to take on such a project.
We will talk again soon. This time not so long.
Tuesday, August 2, 2011
Saturday, April 23, 2011
Steph and Bret's Wedding at DC Ranch
This past weekend I had the pleasure of attending my friend's gorgeous outdoor wedding at DC Ranch in Scottsdale.
After a short-and-sweet ceremony on the lawn, we headed upstairs for cocktails and appetizers, including lamb shanks, teriyaki steak skewers, coconut lobster, tuna sashimi cups, and vegetable toasts.
For our dinner on the patio, we enjoyed a gorgonzola salad, and incredible steak...
After a short-and-sweet ceremony on the lawn, we headed upstairs for cocktails and appetizers, including lamb shanks, teriyaki steak skewers, coconut lobster, tuna sashimi cups, and vegetable toasts.
For our dinner on the patio, we enjoyed a gorgonzola salad, and incredible steak...
As a 20-something gal, I have seen my share of nuptials, and I have to say, DC Ranch definitely puts on a good show. From the scenery to the food, I was impressed with the whole night. I am not a cake person, and I find that usually wedding cakes are more for the look and less for the taste...but this one was both beautiful and delicious. They had a live band and a photo booth, and a spectacular view from dusk til dark. When I do tie the knot, I imagine it will be outside...and I would seriously consider doing my own special day here. If they could promise I would look this beautiful I would sign up today...
Tuesday, April 12, 2011
Hello April
To all my 4 beloved fans (and 100s of secret fans), my apologies for the lapse in bloglove. I have been a crazy headless chicken these last few weeks. If I could just get a few more hours in my day we would be set. I am really starting to feel like the love child of Charlie Sheen and Ally McBeal. Sheen for my undying commitment to partying--even if it means no down time, and Ally for the attorney-like hours I keep at work--somebody's gotta fund this lunacy. Two rounds of Vegas, birthday celebrationssss, bridal showers, weddings and loads of work has made me a busy bee. And I've missed you so. But I am back, and I won't leave you again...well at least until Puerto Penesco in May. But for now, I am back to share some food and fun. Let the bloglove resume...
Wednesday, March 16, 2011
Working Girl's Corned Beef and Cabbage
There is nothing better than Mom's corned beef and cabbage on March 17th. But if you're going it on your own, and if you are like yours truly and have other things to do on a weekday besides be in the kitchen all day, then set it and forget it in the Crockpot. Prepare all the vegetables the night before so you can get this together the morning of in 5 minutes flat. You'll have a proper Irish dish waiting when you come home. And made with Guinness to boot. Bet Mom never did that ;)
- 4 pounds corned beef
- 10 peppercorns (or pickling spice included with the corned beef)
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 bay leaves
- 2 cups beef stock
- 1 cup water
- 1 15 oz can Guinness Stout
- 6 garlic cloves, minced
- 3 medium yellow onions, cut into bite-size pieces
- 3 parsnips, peeled and cut into bite-size pieces
- 3 carrots, peeled and cut into bite-size pieces
- 3 stalks celery, cut into bite-size pieces
- 10 small red potatoes, scrubbed and cut in half
- 1 head green cabbage, cut into 8 equal wedges
Let's Get Started:
- Rinse off corned beef and place in Crockpot
- Add items 2-14 to the Crockpot
- Cook on lowest heat for 8 hours
- After 8 hours, remove corned beef and vegetables from Crockpot, set aside and keep warm
- Place cabbage into a large pot on stove
- Pour liquid from Crockpot over cabbage until there is 1/2 inch of liquid in the cabbage pot
- Boil cabbage for 20 minutes, rotating cabbage onto opposite side half-way through cooking time
- Arrange corned beef and vegetables on a platter and serve with a pint of ...say it with me... Guinness.
- Enjoy, and...
May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face;
the rains fall soft upon your fields and until we meet again,
may God hold you in the palm of His hand.
Monday, March 14, 2011
Guinness Onion Soup
What's an Irish girl to do when she is sick as a dog at the start of St Patty's Week? No chicken noodle soup is going to do...not today. Guinness onion soup is what the doctor ordered. This soup is much like French onion soup, with an Irish twist. Simple ingredients, bold flavors, warming, and comforting...this soup is the perfect way to kick off the week, and kick out my cold.
Ingredients:
- 2 Tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- 4 large yellow onions (or 6 small), thinly sliced
- Sea salt
- 1 Tablespoons fresh thyme leaves, chopped
- 1 Bay leaf
- 1/4 cup sherry vinegar
- 1 15oz can Guinness Stout (not Extra Stout)
- 6 cups beef stock
- 6 slices crusty bread, toasted
- 6oz Irish cheddar
Let's Get Started:
Onions and garlic have long been used to battle respiratory ailments such as colds, coughs, and asthma, not to mention their strengths in heart health and cancer prevention. This soup is chalk full of them, and warms you right down to your Irish soul.
*Recipe adapted from Easy Entertaining With Michael Chiarello*
- Heat evoo in large skillet
- Add onions, season with salt, and cook for 5 minutes
- Add garlic, cook for 1 minute
- Reduce heat to low, cook for 15 minutes or until onions are completely caramelized
- Add thyme, bay leaf, vinegar, and beer
- Reduce beer by half, and add beef stock
- Bring to simmer and cook for 10 more minutes
- Preheat the broiler
- Remove bay leaf from soup
- Equally divide the soup between 6 broiler-proof soup bowls or ramekans (should be about a cup per bowl), leaving at least half an inch at the top
- Top each ramekan with toasted bread and cheddar slices
- Broil until cheese melts and starts to brown
- Serve right away
Onions and garlic have long been used to battle respiratory ailments such as colds, coughs, and asthma, not to mention their strengths in heart health and cancer prevention. This soup is chalk full of them, and warms you right down to your Irish soul.
*Recipe adapted from Easy Entertaining With Michael Chiarello*
Wine Country: Napa
As seen in my Sonoma post, I am having technical difficulties with the uploading of my pictures. And I feel like posting about wine country without all the pictures just wouldn't do it justice. So, I am on a mission to figure this out, and I will soon. Truth be told, I had a crazy week at work when I got back from Wine Country, followed by a Bachelorette Bender in Vegas, and then BAM! I have been hit with whatever bug has been flying around. So, I promise I will get back to Napa very soon, but I just cannot go this week of St Patty without posting some Irish nosh. Stay tuned...
Wine Country: Sonoma
Day Two of our Wine Country excursion was spent in Sonoma at a few choice wineries recommended by some Valley veterans. We began at Valley of the Moon, then headed to Imagery and ended at Benziger.
Ok friends, I am having some technical difficulties with the uploading of all my pictures, so I will have to finish this post when I can be smarter than the blogger...to be continued.
Valley of the Moon |
Valley of the Moon Barrel Cellar |
Valley of the Moon Tasting Room |
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